Mortadella, Pistachio Pesto & Burrata Sandwich on Ace® Focaccia.
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Cook time.
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Serves.
Vibrant, creamy, and perfect for an elevated lunch.This Mortadella & Burrata Focaccia Sandwich layers rich Italian flavours onto ACE® Rosemary Focaccia for something truly special. A bright, nutty pistachio pesto sets the foundation, topped with silky mortadella, torn burrata, and a handful of peppery greens. Finished with a drizzle of olive oil and a swipe of Calabrian chilli paste, it’s a luxurious, flavour‑packed bite that feels both rustic and indulgent — ideal for slow weekends or anytime you want a sandwich that goes beyond the ordinary.
Ingredients (makes 2 sandwiches)For the pistachio pesto:½ cup shelled roasted pistachios (unsalted if possible)1 packed cup fresh basil leaves1 small garlic clove¼ cup grated Parmigiano ReggianoZest of ½ lemon2 tbsp lemon juice⅓ cup olive oil (plus more as needed)Salt and pepper to tasteFor the sandwich:2 ACE® Bakery Rosemary Focaccia Triangles, halved horizontally6–8 thin slices of mortadella1 ball of burrata, drained and tornHandful of arugula or baby greensOlive oil, for drizzlingFlaky salt and cracked black pepperCalabrian chilli paste.
INSTRUCTIONSMake the pistachio pesto:In a food processor, combine pistachios, basil, garlic, Parmesan, lemon zest, and juice. Pulse until finely chopped. With the machine running, stream in olive oil until smooth-ish but still textured. Season with salt and pepper. Set aside (store any extra in the fridge with a layer of oil on top).Prep the bread: Slice your ACE® focaccia loaf in half horizontally and warm it up in a skillet or low oven until just toasty.Assemble the sandwich:Slather the bottom half of the focaccia with a thick layer of pistachio pesto. Pile on the mortadella. Gently tear the burrata over the top and season with flaky salt and cracked black pepper. Add a handful of arugula. Drizzle with olive oil. Spread the calabria chili paste on the other half of the focaccia, top the sandwich and press down gently. Slice in half and serve immediately.
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